Gels
(Oct 2022)
Self-assembly and Hydrogelation Properties of Peptides Derived from Peptic Cleavage of Aggregation-prone Regions of Ovalbumin
Raliat O. Abioye,
Caleb Acquah,
Pei Chun Queenie Hsu,
Nico Hüttmann,
Xiaohong Sun,
Chibuike C. Udenigwe
Affiliations
Raliat O. Abioye
Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
Caleb Acquah
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada
Pei Chun Queenie Hsu
Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
Nico Hüttmann
Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
Xiaohong Sun
School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada
Chibuike C. Udenigwe
Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
DOI
https://doi.org/10.3390/gels8100641
Journal volume & issue
Vol. 8,
no. 10
Abstract
Read online
Egg white protein hydrolysate generated with pepsin was investigated for the presence of peptides with self-assembly and hydrogelation properties. Incubation of the hydrolysates for 16 h resulted in aggregates with significantly (p 1). The results provide valuable insight into the influence of peptide sequence on hydrogelation and self-assembly progression, and prospects of food peptides in biomaterial applications.
Keywords
Published in Gels
ISSN
2310-2861 (Online)
Publisher
MDPI AG
Country of publisher
Switzerland
LCC subjects
Science: Chemistry: Inorganic chemistry
Science: Chemistry: General. Including alchemy
Website
http://www.mdpi.com/journal/gels
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